Quick Carrot Cake
Quick Carrot Cake is an moderately easy dinner. Made with 2 c. flour, 2 tsp. baking soda, 1 tsp. salt, 2 c. sugar and 2 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Sift together dry ingredients in large bowl.
Blend together in blender oil and eggs.
Gradually add a handful at a time of carrot pieces to the mixture, blending after each addition.
Blend until the carrots are fine in size.
There should be about 5 cups of mixture when finished.
Add flavoring and pecans or raisins, if desired.
Pour in with dry ingredients and mix well.
Bake in 2 loaf pans or 13 x 9 x 2-inch pan for 30 to 40 minutes.
Also can be baked in muffin tins.
Enjoy as a sweet bread or ice with cream cheese icing.
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